Buko Pandan

Name: Buko Pandan
Total time: 1200 s
Yield: 10 persons
Cuisine: American
Ingredients: 2 cups young coconut cut into strips; 10 ounces condensed milk; 16 ounces Table cream or all-purpose cream; 6 ounces powdered gelatin; 2 cups water; 10 drops Buko Pandan flavoring; 2 cups sago pearls cooked (optional)

Chef Marie Ruth Roman @mruthroman01

Philippines

Buko Pandan is a popular Filipino Dessert made using young coconut, pandan leaves (or Screwpine leaves), and sago pearls. At first glance, this dessert dish can be mistaken for Buko Salad. Both desserts are almost similar visually.

Chef Marie Ruth Roman @mruthroman01

Saved

Ingredients

20 minutes

10 persons

2 cupsyoung coconut cut into strips
10 ouncescondensed milk
16 ouncesTable cream or all-purpose cream
6 ouncespowdered gelatin
2 cupswater
10 dropsBuko Pandan flavoring
2 cupssago pearls cooked (optional)

Saved

Steps

20 minutes

1

Combine water and powdered gelatin then stir using a spoon.
2

Add Buko Pandan flavoring then stir until everything is evenly distributed.
3

Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4

Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
5

Combine condensed milk, table cream, sago pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
6

Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-sago mixture.
7

Transfer to individual serving platters or cups
Serve for dessert. enjoy!